Directions

Heat oil in a 2-quart saucepan. Add garlic and cook 1 minute or until aromatic. Add tomatoes, Italian seasoning, salt, sugar and crushed pepper. Bring to a boil, reduce heat and simmer, uncovered, about 20 minutes to develop flavor. Remove from heat and stir in parsley.

Cut about 1/2 inch from stem end of each eggplant and discard. Cut each eggplant lengthwise in five or six 1/3-inch-thick slices. Cut off and discard small skin ends. You will need 16 nice slices. Arrange in a single layer on prepared cookie sheets. Spray eggplant with nonstick cooking spray, then sprinkle with salt.